• 2 cup cubed cooked chicken
• 1 can mushroom soup, undiluted
• 1 cup diced celery
• 1 cup cooked rice
• 3/4 cup mayonnaise
• 1 tbsp grated onion
• 1 tbsp lemon juice
• 3 hard-boiled eggs, sliced
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 cup chopped ripe olives
• 1/2 cup slivered and browned almonds on top

1. Cut up cooked chicken.
2. Cook celery and onion together until soft.
3. Add all the above ingredients.
4. Put in greased casserole.
5. Slightly brown almonds and add to top.
6. Bake at 375° F. for 25 minutes.

Serves 6 to 8 persons.